Strawberry Wonton Cups

I have seriously been going overboard on the strawberries this year. Every time I go to the grocery store, I buy more, and they never go to waste. And it’s not even prime strawberry season here in Utah yet! But the berries we have been getting have been so perfectly sweet and full of flavor, I just can’t help but keep buying them while they are so good.

While most of the time we have been enjoying them just plain, the other day I was feeling like getting a little bit fancy.

Now, we are a pretty “no frills” kind of household. Cookies, sheet cakes, brownies – we don’t usually pull out the good china or serve anything up with special napkins. But these strawberries were just so good that I had to make something a little bit more special with them. Something with a little more wow factor than just a cookie. (Not that there is anything at all wrong with a cookie! :))

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These Strawberry Wonton Cups are kind of a fake out, because they are so easy to make, but they look like they took a lot more effort. And the taste? Let me just say that you’d better make sure you have somewhere to take these or someone to give them to, otherwise, you may find yourself sneaking away to the refrigerator every 15 minutes. Just a hypothetical, though – that totally didn’t happen. 😉

So next time you need a sweet appetizer, or something that looks a little fancy for dessert, these Strawberry Wonton Cups are what you need!

Instructions

Brush one side of the wonton wrappers with butter. Combine the sugar and cinnamon in a shallow bowl. Dip the buttered side of the wrappers into the cinnamon-sugar, then place the wrappers, sugared side up, into the muffin tins. Bake until golden brown, 7-9 minutes. Remove and allow to cool completely.

In a small bowl, beat the cream cheese, powdered sugar and orange zest together. Divide the mixture evenly between the cooled wonton cups.

Place the strawberries on top of the cream, then garnish with mint. Serve immediately.

Notes

*The filled cups are best served immediately, but can be refrigerated for a few hours in advance if needed. Unfilled cups can be made ahead and stored in an airtight container.

These look wonderfully delicious and so simple! I cannot wait to try them. We have a local strawberry farm where my little one and I go pick strawberries at least once a week. There is no such thing as too many strawberries!

Cinnamon sugar wonton shells! What a great idea!! I used to work at Hungry Girl and we used wontons to make cups all the time, but I don’t think we’ve ever done that! I love the mint on top too, I thought it was basil at first, but either sounds tasty!

I love strawberries! And I have a BBQ in a few weeks that this will be perfect for because like you said, I will have to have somewhere to take these to share. They would be the death of me (or at least my self-control). 😉

I have been going strawberry crazy too! I buy some each and every time I go to the store or farmer’s market and I simply can’t eat them fast enough that I have been having to freeze a lot of them! PS- Beautiful photos!

tried these and failed: the wonton wrappers were too tough and thick (even though I used one thin sheet in each cup) so here’s what I did to salvage them: I had some prebaked phyllo shells in the freezer left from Easter. I pulled the sliced berries off the top, diced them smaller, scraped the filling out of the baked wrappers and mixed the berries into the cream cheese mixture (which had the cinnamon sugar already mixed in. I scooped spoonfuls into phyllo shells, picking out as much of the mint as I could. (None of my tasters liked the mint… takes away from the sweet berries’ flavor.) Don’t know if I’ll try this recipe again, but now that I’ve figured out some short cuts, I might. The mini phyllo shells were much easier, and mixing the berries and cinnamon-spiced cream cheese SANS MINT made the treats edible at least.